Feb 22nd, 2012
Chocolate, Amaretti and Pear Cake
This is a soft, light cake with a refined taste To make one like this, in the mold of plumcake, follow the recipe … you can double your doses if you want to make a cake for most guests with a round baking pan of 28 cm in diameter for example … . 50 g [...]
Feb 21st, 2012
Pasticcio (Lasagna)
to prepare this recipe you need a recipe for bolognaise sauce,you can already find in the blog, and a white sauce recipe, which I did as follows: . 1 liter of whole milk . 75 g of butter . 75 g of all purpose flour . salt and nutmeg as desired In a large saucepan, boil the milk. In another saucepan heat the butter, [...]
Feb 21st, 2012
Frittelle (Venetian Carnival Fried Cakes)
The frittelle – fried cakes are the Carnival most famous groceries… they are found in all Venetians groceries shops, bars, cafes at this time … they are delicious and it’s hard to resist to its odour and flavor … since we are in Carnival, I give you the recipe I made last night, which was given to me by a friend Venetian DOC, and [...]
Feb 2nd, 2012
Condensed Milk Creme Caramel
This is a very popular dessert in Brazil, every family has its own recipe … in Italy I add a little more cow’s milk to make it less sweet, according to local tastes … This recipe is tried and tested, my dad has been doing it for years with great success …for me it’s [...]
Jan 25th, 2012
Biscuits
This is the dough I used to do all the cookies that I “posted” today … The two-tone: just add to half of the dough 2 teaspoons of cocoa powder … the two-tone chocolate and almonds: Add to half of the dough chopped almonds and to the second half 2 teaspoons of cocoa powder …..for [...]
Jan 3rd, 2012
Iced Soft Nougat
this was the favorite dessert in the New Year holidays…. It’s a true nougat, with the softness of an ice cream … You can use fresh fruit (grapes,cherries) to decorate it before bringing it to the table…and it is fast and simple to do: - 3 eggs’ whites - 6 tablespoons honey - 1 / 2 cup whole almonds [...]
Dec 28th, 2011
Cocoa Cake with Apricots and Chocolate Ganache
I made this cake for Christmas dinner … it looks a little like the famous Sacher cake from Vienna, but the dough is lighter because you do not use butter … it is important to use a good quality dark chocolate for exquisite ganache … if you want you can also use melted white chocolate [...]
